Search Results for: label/in the kitchen

In the Kitchen: Slow Cooker Italian Beef

I haven’t done an In the Kitchen post in forever! This recipe is from my brother. We had it at his house a couple years ago and have been making it ever since!

3-4 lb. rump roast
2 packets of Italian dressing mix
1 jar of peppercinis
1 C water
Provelone cheese
Sandwich rolls

Put the meat in the crock pot. Cover with the dressing packets. Pour in the jar of peppercinis, juice and all. Add the water. Let it cook on low for 6-8 hours. Slice the meat, assemble your sandwiches, devour! It’s super-easy and delicious. Maybe not the best for a baby, but I think kids would like it just fine!

Is it just me or does Adair look like she belongs to the lollipop guild? :)

Guest Post: In the Kitchen! Tri-Color Pasta for Baby & Pistachio Crisps for Grown-Ups!

Hey guys! So excited for Sheri from Donuts, Dresses, and Dirt to share some yummy recipes with you today!
Click for the entire series!

Hi friends! My name is Sheri Silver and I write the blog “donuts, dresses and dirt” ( – I write about cooking and baking, gardening and what I call my “favorite finds” – great places to eat, shop and spend time in and around New York. I live in a suburb about 45 minutes north of New York City and when I’m not blogging I run a small landscape design business ( and spend time with my husband and 3 amazing kids – ages 20, 15 and 2.

Tri-color Pasta with Tomatoes, Basil and Mozzarella
This is a great dish for picky eaters – the colorful pasta, mild flavor and easy-to-eat-with-your-fingers 
quality make this a hit with my very picky toddler. It is also easily adapted to suit your family’s tastes. 
Add cut-up boneless chicken breast. Top with a scoop of fresh ricotta cheese. Use heirloom tomatoes 
when in season. Swap out the basil for a different herb or a combination of fresh herbs.

1 pt of cherry tomatoes, halved
¼ c. thinly sliced fresh basil
8 oz. fresh mozzarella, diced
1 lb. of tri-color radiatore pasta*
2 T. olive oil
Salt and pepper

¼ c. toasted pine nuts
Freshly grated parmesan

In a medium bowl combine the tomatoes, basil, mozzarella and olive oil. Season with salt and pepper to 

Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. Drain, 
reserving ½ c. of the cooking water, and return to pot. 
Add tomato mixture to pasta and gently toss to warm through, adding reserved cooking water as 
needed if pasta seems dry. 
Serve immediately, passing pine nuts and grated parmesan if using.

*as my son will reliably eat pasta – and therefore eats it on a way-too-regular basis – I try to get the best 

quality possible. I love Flour City Pasta ( – they use organic flour and 
real herbs and vegetables (also organic) in their flavored blends.

Salty-Sweet Pistachio Crisps
adapted from Martha Stewart Living

1 lb. pizza dough – either store bought or homemade, at room temperature and divided in half
3 T. extra virgin olive oil
3 T. finely chopped pistachios (approx. 1 ½ oz.)
2 T. sugar
1 t. salt

Pre-heat the oven to 450 degrees and place rack in the lower third.
On a lightly floured surface roll and stretch each piece of dough as thinly as possible. Place each half on
a baking sheet lined with parchment paper.

Top both pieces of dough with half of the olive oil, followed by the pistachios, sugar and salt.
Bake for 15 minutes or till browned. Cool and break into pieces.

Wow! Those look fantastic! Thank you for sharing, Sheri! Happy Friday, everyone!

In the Kitchen: Recipe Roundup

Instead of only sharing 2 recipes with you all today, I decided to share with you a list of things we’ve been cooking lately. We have tried at least 3 new recipes a week and have loved nearly everything we’ve tried. I really recommend these! They are easy recipes and they taste incredible! Just click each link to find the recipe :)
Click for more recipes!


Main Dishes:
Chicken & Leek Stroganoff – Seriously one of the best things I’ve ever eaten! We left out the mushrooms and substituted the rice for orzo! Delish!


Yum! Check back next week for some more great recipes!

In the Kitchen: Green Bean & Olive Oil Puree for Adair, Garden Fresh Pesto for Us

Yummy recipes for you today! Enjoy! :)

Green Bean & Olive Oil Puree
1-2 C fresh green beans, ends snapped off
2 TBS olive oil

1. Boil green beans in hot water for 6-7 minutes until tender
2. Strain, then puree in food processor – add olive oil slowly
3. Done!

Addie loved it. The smell and color was delicious! This is a great transition food when you’re trying to move from purees to small bites.

Garden Fresh Pesto!
3 cloves of garlic
1 C fresh basil – stalks & all, straight from the garden
1/3 C pine nuts
A few sprigs of parsley from the garden
Pinch of salt
1/2 – 1/3 C olive oil
Optional: 2-3 TBSP of parmesan (we left it out this time)

1. Peel & chop garlic. Add to food processor

2. Chop basil just a bit. Add to food processor.

3. Add pine nuts, parsley, and salt to food processor.

4. Puree until finely chopped.

5. Gently start adding olive oil. Puree.

This is great on pasta (see below), chicken, hummus, eggs, goat cheese. a sandwich, an egg & goat cheese sandwich. :) You name it, it’s probably good with pesto.

Pesto will keep for a few days in the fridge. It will freeze too, but I’d leave the garlic and parmesan out.

Thanks for reading! Check back tomorrow for one of my favorite DIY projects! 

In the Kitchen: Beet & Bean Puree for Adair, Sausage & Sweet Potato Goulash for Mom & Dad

Yay! The 2nd post in my series, In the Kitchen. I’ve got some great recipes for you today!

First up, Beet & Bean Puree for the baby. I got this recipe from Jen Loves Kev. Addie just loved it to pieces. Warning: It was a mess to make and is a mess to eat, but it’s still worth it. Just know that your hands are going to turn purple and baby should NOT wear any clothes while eating. That’s what we did anyway. :)

1/2 C dried navy beans
3 large beets (we went w/ organic)
Dash of cinnamon

1. Soak beans in a pot overnight. Drain and rinse in the morning. Put them in a pot, covered with 3 C of water. Bring to a boil, cook for 10 minutes. Turn heat down and cook for 1.5 hours with a lid on tight.
2. Once cooked, drain and puree in food processor or blender.
3. In the meantime, trim beet stems to 1 inch, put in pot and cover with boiling water. Simmer for about 45 minutes, until soft.
4. When they are cool enough to touch, peel the skins off and chop in to pieces. Puree in food processor or blender.
5. Add pureed beans to pureed beets. Puree together. Add a dash of cinnamon if you want.
6. Add breast milk or water to reach your baby’s favorite consistency.
7. Divvy up into portion-sized, freezer-friendly, BPA-free containers. Our recipe made 9 servings! :)
This will last up to 3 days in the fridge and up to 3 months in the freezer.

Now, for us: Sausage & Sweet Potato Goulash! (Or at least that’s what we call it!) This recipe has changed over the years. Originally, my family had something similar to it on a vacation and my mom thought she’d try to remake it at home. I’ve been making it ever since college. This is one of our favorite meals. It’s great for all seasons and it only takes one pan!

1 rope sausage (beef, pork, or kielbasa)
1 onion (red or yellow is fine)
2-3 sweet potatoes
2-3 baking potatoes (yukon work well too)
Oil (olive, vegetable, canola – whatever you’ve got on hand)

1. Chop up your sweet potato into 1 inch pieces, leaving skins on. Add them to a big skillet with 1/4 C oil. (I always do the sweet potatoes first because they take a tad longer to cook.)
2. Next, chop up the other potatoes into 1 inch pieces, again – leaving the skin on. Through them into the pan.
3. Chop up your onion, add it to the pan. I like big hunks of onions in this recipe.
4. Chop up the rope sausage into 1 inch pieces, throw it in the pan.

5. Cook over medium heat until browned and cooked through, about 20-25 minutes. Add salt and pepper to taste. You’ll know when it’s done – the potatoes start to look mushy and the sausage has browned.

6. Devour. :)

This recipe is fantastic. I don’t know a single person who doesn’t love it. It’s my go-to meal when I’m making something to take to a friend.

Enjoy! Let me know how these recipes turned out!

My Biggest Beef With Blogging

Art Night

I was talking with a group of bloggers last week about my biggest beef with blogging – the impermanence. All of us in the blogging world put a lot of heart and soul into our writing and projects and recipes and what not, only to find them vanish after a couple of weeks. Of course, there are wonderful things like Pinterest that allow us to freeze time and save some of these treasures, but the impermanence is still very present. While I don’t have a book deal or a million readers, the good stuff (at least I think it’s good) from 4-5 years ago will never be seen. Granted, some of it isn’t necessary anymore. My life is much different now. The focus of this blog is different. Even the name of this blog has changed. But still, I wish there was a way to make it all reappear, to hit refresh and be taken on a little time travel ride through this space. Since I’m taking a bit of time off this summer, I think it might be good to go ahead and share some of my ‘oldies but goodies.’ A little “throw-back Thursday” of sorts. What do you think? Stay tuned!

For now, here are some of our favs…

Happy Friday // Link Love

Happy Friday, you guys! Has this been the longest week or what? I am ready for a nice, long, 3-day weekend. Looking forward to Thai food by the river, my good friend’s wedding, and spending some much-needed time with family. How about you? Big plans for Memorial Day?

For today, I want to share some of my favorite *online* things…

  • I found a new blog, Fox in the Pine. I love it so much. 
  • I’d love for you to check out my column in the Columbia Tribune. I have a couple new posts I don’t think I’ve shared with you. 
  • I made these Carmelitas on Tuesday and let’s just say they disappeared by Wednesday night. Weird… 
  • Are we friends on Facebook? Pinterest? Twitter? If not, we should be. 
  • Did you see Ingrid’s 2 month photo shoot? I love how they turned out!
  • Make sure you check THESE guys out. They are fabulous. 
  • I’ve been inspired to run again, thanks to The Color Run. STL, here I come!
  • Phil and I will celebrate 4 years of marriage next week! HERE are a few things I’ve learned.
  • Speaking of marriage, I see an anniversary trip to this amazing treehouse in the future!
  • What has been going on in your kitchen lately? HERE’S what’s been happening in ours!
  • I’ve got a few new things in my Etsy shop. Check them out! 

Have a great weekend!